The article offers you a large selection of recipes for making liver cutlets.
Beef liver is a very valuable food product. Unfortunately, not everyone likes to eat it in its pure form (fried, boiled, stewed), so inventive chefs are coming up with ways to serve the liver in a more “advantageous” light: as a pate, spread, filling, pancakes and even cutlets (they can also be cooked juicy and lush).
What you need to prepare:
- Beef liver - about 400 gr. (plus or minus 50 gr.)
- Bread or loaf - 200-300 gr. (you can take fresh or stale).
- Eggs - 1-2 pcs. (add depending on how liquid the mixture is).
- Onion – 1 piece (not very large), you can also add a couple of cloves of garlic, which will kill the smell and taste of the liver, if you don’t like it.
- Semolina – 5-8 tbsp. l. (more may be needed, check the consistency).
- Milk - small amount for soaking bread
- Any spices at your discretion and taste
How to cook:
- All crusts should be cut off from the bread (otherwise they will end up in clumps in the cutlets).
- Pour milk over the crumb and leave to soak for 10-15 minutes.
- Using a meat grinder or blender, grind the entire liver, as well as the onion (to a homogeneous pasty state).
- Pour in the egg and add your preferred spices
- The bread should be squeezed well (milk in the bread can make the cutlets too runny).
- Mix the crumb with minced meat
- This mass should be left to brew and the semolina to swell (it is best to put the mass in the refrigerator for several hours).
- The minced meat will thicken and you can make cutlets from it, putting the mixture with a large spoon into hot oil.
How to cook delicious, juicy pork liver cutlets with rice: recipe
These cutlets are called “housekeeper”, since pork liver is not expensive, the dish is easy to prepare and it is very filling due to the rice content.
What you will need:
- Pork liver – 550-600 gr. (fresh, not frozen)
- Round rice (not parboiled) – 1 glass (full, maybe with a slide).
- Egg - 1-2 pcs. (depending on how liquid the mass is).
- Onion – 1 piece (not large)
- Garlic - 1 piece (large clove)
- Flour - 1 cup (can be replaced with semolina, but it should be taken 2 times less).
How to cook:
- Boil the rice in advance until half cooked, do not drain the water (the gluten should remain), it should be poured a little initially.
- Grind the liver with a blender or meat grinder along with the onion (pork liver can be a little bitter, so some people pre-soak it in milk).
- Add spices to the liver, mix it with rice and flour, squeeze out the garlic and knead the “liver dough” for cutlets.
- Let it sit for about half an hour and then start frying. Each cutlet should be placed into the oil with a spoon.
- Cook the cutlets covered over low heat.
How to cook delicious, juicy chicken liver cutlets with oatmeal: recipe
Oatmeal can serve as an excellent thickener, instead of flour or semolina, which will make the mass denser and thicker, suitable for frying cutlets. The taste of chicken liver is very delicate, which means the cutlets will be very soft and tasty.
What to prepare:
- Chicken liver – 400-500 gr. (you can take turkey).
- Bread pulp or loaf - 3-5 slices
- Milk - about 1 cup (only needed for soaking the bread).
- Onion – 1 piece (small)
- Oat flakes - 3 tbsp.
- Egg - 1 yolk (or small egg)
How to cook:
- Pass the chicken liver through a meat grinder along with the onion, you can add 1-2 cloves of garlic.
- Place oatmeal in a coffee grinder and grind to flour.
- Mix the liver with oatmeal, your preferred spices and bread soaked in milk in advance (squeeze out the milk, otherwise the mass will be “liquid”).
- Before frying, the “liver dough” needs to sit for about 10-15 minutes (so that the oatmeal fibers swell and make the mass thicker).
- After this, start frying the cutlets in the usual way, pouring the mixture into hot oil with a spoon (fry for about 1 minute over medium or low heat).
How to cook delicious, juicy lamb liver cutlets: recipe
The taste of lamb liver is not similar to pork or beef, but, nevertheless, it is very tasty and suitable for making cutlets. Their very unusual taste can be complemented with hot sauce.
What you need:
- Lamb liver - 500-550 gr.
- Egg - 1 yolk
- Onion – 1 piece (average)
- Loaf or bread - a few slices
- Tomato sauce (any) – 100 ml.
- Garlic - a few cloves
- Cilantro or any greens - 1 bunch
How to cook:
- The liver must be twisted in a meat grinder along with bread and onion (the amount of bread depends on the preferred thickness of the mass).
- Add the yolk and spices, stir. If you want, you can thicken the mixture with a couple of tablespoons. l. flour.
- The cutlets should be placed with a spoon in hot oil.
- Place the finished cutlets in a frying pan with a thick bottom. When the entire quantity is ready, pour tomato sauce into this bowl and squeeze out the garlic, chop the herbs and pour in a few more tablespoons. l. oils
- After the mixture boils, simmer the dish for about 5-10 minutes over low heat.
How to cook delicious, juicy cutlets from liver and turkey meat: recipe in the oven
Combining two ingredients (meat and liver) will allow you to achieve an unusual and rich taste. These cutlets are very tasty, rich and juicy.
What to prepare:
- Turkey meat (any part) – 400-500 gr.
- Turkey liver - 200-250 gr.
- Onion –
- Loaf –
- Flour - several tbsp. l.
- Spices to choose from
How to cook:
- Pass the meat through a meat grinder along with the liver, add onion and garlic.
- Soak the bread pulp and squeeze out excess water, mix the crumb with the meat.
- Add a few tbsp. l. flour and mix the mixture thoroughly, leaving it for a while (it should become thicker).
How to cook delicious, juicy pork liver cutlets with carrots and onions: recipe
You can improve the taste of liver cutlets by adding vegetables, such as carrots, to the recipe. It should be boiled in advance so that the carrots are soft.
What you need:
- Pork liver – 450-500 gr. (about one small liver).
- Carrot - 2 pcs. (medium size)
- Onion – 1 small (you can add a clove of garlic)
- Semolina – several tbsp. l. (5-8 tbsp, look at the thickness).
- Flour - several tbsp. l.
- Loaf – a few slices
- Spices to choose from
How to cook:
- Twist the liver together with bread and onion, as well as carrots boiled until soft.
- Add a few tbsp to the mixture. l flour and semolina, add spices.
- Mix everything thoroughly and leave to “swell” for several hours.
- After this, heat the oil and spoon the minced meat into the frying pan in portions.
How to cook delicious, juicy beef liver cutlets with potatoes: recipe
If you supplement the liver with potatoes, you will get very soft and satisfying cutlets with a subtle liver flavor and density that cannot be achieved with flour or other thickeners. This dish is very similar to potato zrazy, but unlike it, it does not have filling inside.
What is required:
- Beef liver – 500-600 gr. (one 1 piece)
- Potato - 700-800 gr.
- Garlic - a few cloves to taste
- Onion – 1 large
- Butter – 0.5 packs (100-110 gr.)
- Flour - a few tbsp.
- Spices to choose from
How to cook:
- The potatoes should be peeled and boiled, and all excess water should be drained.
- The onion is finely chopped and fried until golden brown, mixed with potatoes.
- The liver is ground in a meat grinder and mixed with potatoes, any spices and garlic are added.
- Melt the butter (in the microwave, for example) and add to the total mass.
- Place the minced meat in the refrigerator for half an hour, it should become denser.
- After this, heat the oil and form neat cutlets, fry on both sides.
How to cook delicious, juicy beef liver cutlets in sour cream: recipe
Sour cream, which should be added when stewing ready-made liver cutlets, will improve the taste of the dish and make it very tender.
What you will need:
- Beef liver – 550-600 gr. (fresh, not frozen, pork is more “bitter” - it will not work).
- Sour cream – 300 ml.(any fat content)
- Loaf – a few slices
- Egg– 1 pc. (yolk only)
- Onion – 1 piece (small)
- Garlic - 1 piece (optional and to taste)
- Spices and seasonings at your discretion
- Greens for serving (any, finely chopped)
How to cook:
- The liver is crushed with a meat grinder or a blender with the addition of bread crumb and yolk.
- Onions, garlic and any spices are also sent there.
- If the minced meat is too liquid, you can thicken it with flour.
- Fry the cutlets in a large amount of oil, spooning each one on top.
- The finished cutlets are placed in a frying pan with a high bottom and filled with sour cream.
- The frying pan is covered with a lid and after boiling the dish should be simmered for about 10 minutes over moderate or low heat.
- Be sure to generously sprinkle the dish with herbs before serving.
How to cook delicious, juicy cutlets from chicken liver and chopped breast: recipe
The liver will add an “interesting” aroma and taste to chopped cutlets.
What to prepare:
- Chicken liver – 400-500 gr. (can be replaced with turkey).
- Chicken fillet – 500-600 gr. (can be replaced with turkey).
- Onion – 1 piece (average)
- Mayonnaise - 1 tbsp. (any, but bold)
- Egg - 1 piece (or 1 yolk)
- Garlic - 1 clove (optional)
- Flour - several tbsp. l. (for mass density)
- Seasonings to choose from
How to cook:
- Fillet and liver are finely chopped with a knife (as finely as you can).
- Then the whole mass is poured into a separate bowl.
- The onion is also chopped with a knife; go over the blade several times so that the mass is as fine as possible.
- Add the onion to the meat, you can squeeze out a clove of garlic and add seasonings.
- Flour will help make the mass denser, and an egg will help to hold the ingredients together.
- You shouldn’t fry the cutlets right away; let them sit for a while (during this time, the flour fibers will swell and absorb excess moisture).
- Minced meat infusion time – up to 30 minutes
- Then heat the oil well and spoon each cutlet into the pan.
- Cook for about 1 minute on each side
How to cook delicious, juicy beef liver cutlets in a royal manner: recipe in a slow cooker
This is a very tasty recipe for a simple homemade dish that can be prepared with or without sauce.
What you will need:
- Liver (preferably chicken or turkey) – 450-500 gr.
- Onion – 2 pcs. (small: one for cutlets, the second for a side dish).
- Baking powder (regular, for baking) – 1 sachet (small).
- Semolina – 2-3 tbsp.
- Sour cream – 300-400 ml. (any fat content)
- Garlic - 1-2 slices (according to your taste)
- Carrot - 1 piece (large)
How to cook:
- The liver is twisted together with the onion and garlic.
- The mixture should be thickened with semolina, baking powder should be added and left to “swell” for several hours.
- Then fry the onions and carrots
- Fry cutlets from the prepared minced meat
- After frying (it can be done in a frying pan or in a slow cooker), place the cutlets in an even layer at the bottom of the bowl.
- Place a layer of fry on top of the cutlets and cover everything with sour cream.
- Close the lid and simmer for 10-15 minutes in the “frying” or “baking” mode.
From the liver “royally” How to cook delicious, juicy steamed baby cutlets: recipe in a slow cooker
Liver is important for children's nutrition, but not every child will eat liver. You will need a recipe for delicious steamed liver cutlets in a slow cooker.
Prepare:
- Chicken or turkey liver - 200-300 gr.
- Egg - 1 yolk
- Semolina – 5-6 tbsp. l.
- Onion – 0.5 pcs. (small head)
- Carrot - 1 piece (small, already boiled)
- Salt - a couple of pinches
- Starch - 1 tsp
How to cook:
- The liver should be minced into a pulp with a meat grinder.
- Then add chopped onions and carrots, add salt.
- Add semolina and starch. Mix everything thoroughly and let the minced meat sit in the refrigerator (preferably until the morning to thicken).
- Form cutlets from the prepared minced meat (you can additionally roll them in flour).
- Steam the cutlets (they should be small) for about 20 minutes.
How to cook delicious, juicy cutlets from minced chicken and liver: recipe
What to prepare:
- Chicken meat (from any part) – 400-500 gr.
- Liver (any) – 200-250 gr.
- Onion – 1 piece (small, you can add a clove of garlic).
- Loaf – several slices (soak in milk or water).
- Oatmeal - a few tbsp.
- Spices to choose from
How to cook:
- Grind the meat together with the liver, add onion and garlic.
- Soak the bread pulp and squeeze out excess water (or milk), mix the crumb with the meat.
- Add a few tbsp. l. oatmeal and mix the mixture thoroughly, leaving it for half an hour.
- Heat the oil and spoon the mixture into the pan, fry on both sides.
How to cook delicious, juicy boiled liver cutlets: recipe
This recipe is not only easy to prepare, but also has a pleasant mild taste.
What you will need:
- Liver - 500-700 gr. (you can take any)
- Carrot - 1 piece (small)
- Onion – 1 piece (small)
- Mayonnaise - several tbsp. l. (any fat)
- Egg - 1-2 pcs. (depends on how liquid the mass is)
- Breading
- Seasoning of your choice
How to cook:
- First, boil the liver in salted water
- Then it must be crushed (blender or meat grinder).
- Make a fry of finely grated carrots and chopped onions, send the fry to the liver.
- Season the liver with spices, mayonnaise and egg
- Roll the resulting mixture into cutlets and roll them in breading.
- Fry over low heat until golden brown
How to make liver cutlets from chicken beef, pork liver, juicy, tender and fluffy: tips
Adviсe:
- A delicious liver dish begins at the stage of purchasing the product in the store. You should choose a liver that is firm, fresh and glossy without damage or porosity.
- Fresh liver smells sweet with a slight metallic aroma; if there is a sour smell, the product is spoiled.
- Before cooking, carefully remove all veins and vessels to prevent bitterness and hardness of the liver.
- If you want to make the liver soft, you should soak it in advance in an acidic solution (lemon juice or vinegar).
- Preliminary (long) soaking in milk will help remove bitterness from any liver.
- Add mayonnaise to the juiciness of liver cutlets.
- The cutlets are soft and juicy after stewing (but no more than 20 minutes).
Video: “Liver cutlets”
We are all clearly accustomed to the fact that cutlets can only be made from minced meat. But that's not true. There really are a lot of options. We thought about this and therefore decided to create this kind of article for you.
Cutlets are not necessarily a minced meat product. These can be meatballs made from fillet, potatoes, rice, zucchini, fish, beans, cabbage, legumes, and so on. All these cutlets, of course, will have different tastes, different in appearance and aroma. So remember that cutlets are not necessarily minced meat and only that.
Today we will tell you about liver cutlets. The liver can be absolutely anything you like - chicken, beef, pork, turkey, and so on.
But it is worth remembering that poultry liver is prepared faster and easier than others. Beef takes a long time to cook, but its taste is simply unforgettable. But pork liver has a specific aroma and taste. Here you need to be able to work with marinades and spices. If you don't know how, it's better not to take it. Then it’s easier to work with beef or poultry in general.
We will share original recipes for liver cutlets, of which there will be five in total. As usual, this will be a classic, then a recipe with semolina, with carrots, with rice and a recipe with the addition of pork and oatmeal. Try each of the five options to find your favorite. Believe me, you will like it!
We all know that it is very important to choose fresh, good quality food. Especially these days, when so many foods are “artificially grown.” You need to look carefully, know the right aroma and type of product you are buying. This is why we will write you a couple of tips on how to choose the right product for you:
- The very first thing you may notice is the color. The chicken liver should be brown and have a burgundy tint;
- If the color of the chicken liver is light or yellowish, you should not buy such a product. Most likely, it is no longer fresh, and by its yellow color you can determine that the bird was sick;
- When buying a whole (!) pork liver, ask to weigh the product. Its weight should be about two kilograms;
- Too small a whole (!) pig liver is not what you need to buy. Perhaps the animal was sick;
- If the liver is sticky, it has already begun to deteriorate, you should not buy it;
- The shine of the product and slight moisture are a sign of a good, high-quality and fresh product;
- Pig liver is almost the same in color as bird liver, but a little lighter;
- The weight of a whole cow's liver is about five kilograms;
- The ideal color for beef liver is ripe cherry. The darker the color, the older the animal was;
- Any product should look fresh and be moist. If the liver is already weathered, do not buy it.
By choosing a healthy, good, high-quality and fresh liver, you can be sure that your dish will definitely turn out well. Then all that remains is to adhere to the proportions and sequence of actions. You will succeed!
Traditional liver cutlets
Cooking time
calorie content per 100 grams
Everything is simple, everything is incredibly tasty and unusual. We are used to regular minced meat, so let's try something new with our loved ones.
How to cook:
Tip: flour makes the cutlets airy. If you don't want to add it, you can add more onion instead.
Liver cutlets with rice
Rice will make any cutlets fluffy and airier. Therefore, as one of the options, we suggest you prepare just such. Will you try with us?
What is the calorie content - 190 calories.
How to cook:
- Rinse the rice until the water is clear, add water and boil until tender;
- If your rice turns out sticky, you can rinse it with water if you wish. But sticky rice can also be safely added to the cutlets;
- Wash the carrots, cut off the peel and chop the root vegetable using a grater;
- Remove the skins from the onion, cut off the root and cut the onion into small cubes, or you can grate it and chop it with an immersion blender;
- Fry root vegetables in oil until golden brown and soft;
- Rinse the liver, dry it with napkins and cut off the fatty strings;
- Cut the product into small and approximately equal pieces;
- Grind the liver with a blender, add the egg, carrots and onions;
- Mix the mixture until smooth, adding spices;
- Add rice and flour, mix with your hands;
- Heat a frying pan with oil and place the cutlets using a tablespoon;
- Fry on both sides under the lid.
Tip: after adding rice, it is better to mix the mixture with your hands, as a blender or meat grinder will crush the rice grains into a homogeneous mass.
Simple liver cutlets with semolina
A very simple recipe that is suitable even for a beginner. Moreover, if you already trust your child with a knife, then he will do a good job of the task.
How long is it - 1 hour and 30 minutes.
What is the calorie content - 245 calories.
How to cook:
- Rinse the liver, dry it and cut off the fatty threads;
- Grind the liver into equal slices;
- Remove the skins from the onion, cut off the root and cut the onion into arbitrary pieces;
- Peel the garlic, cut off the dry end and chop the clove into slices;
- Mix onion, garlic and liver, pass the ingredients through a meat grinder or blender;
- Add semolina, sour cream, egg and spices, mix everything together;
- Leave the mixture for forty minutes so that the cereal has time to swell;
- Place future cutlets in hot oil and fry until done;
- Then put it in the oven for another five minutes to finish cooking the cutlets inside.
Tip: if you do not leave the mixture with semolina to swell, the semolina will remain raw and will crunch in the finished cutlets.
Recipe with pork and oat flakes
This type of cutlet can be called a meat mix, because it will contain not only liver, but also meat. The oatmeal will swell and give the cutlets fluffiness and volume.
How long is it - 1 hour.
What is the calorie content - 213 calories.
How to cook:
- Pour milk at room temperature over oatmeal and leave for thirty minutes;
- Wash the meat, dry with napkins and cut into slices;
- Rinse the liver with running water, chop and then chop into equal pieces;
- Blend the meat and liver into a homogeneous mass in a blender. You can also use a meat grinder;
- Peel and chop the garlic in any convenient way;
- Add garlic to the ground mass along with the flakes;
- Add soda and other spices to taste and stir until smooth;
- Heat a frying pan with oil and fry the cutlets, scooping a tablespoon of each;
- Fry until done on both sides.
Tip: baking soda can be replaced with baking powder.
For lovers of vegetables and freshness, we offer a recipe for cutlets with the addition of carrots. What do you say? Would you like to try this option?
How much time - 50 minutes.
What is the calorie content - 203 calories.
How to cook:
- Wash the potatoes, place them in a saucepan, add water and place on the stove;
- Boil the potatoes until tender, then drain the water and cool the tubers;
- Peel the cooled tubers;
- Peel the carrots using a sharp knife or vegetable peeler;
- Place the carrots in a saucepan, add water and boil;
- Drain the boiling water from the prepared root vegetables and cool the carrots;
- Cut potatoes and carrots into arbitrary pieces;
- Peel the onion, cut off the root and cut the onion into arbitrary pieces;
- Wash the liver, cut off the fatty strings and cut the liver into slices;
- Combine carrots, onions, potatoes and liver;
- Mix the mass and pass through a meat grinder or beat with a submersible blender;
- Add spices to taste and stir until smooth;
- Add flour and egg to the mixture and mix again until smooth;
- Heat a frying pan with oil and place cutlets with a tablespoon into the hot oil;
- Fry the cutlets on both sides until cooked.
Tip: serve cutlets with your favorite side dish. These can be root vegetables, vegetables, cereals and even grains.
Remember that beef takes a long time to cook, so you need to put extra effort into it. Cut off all fatty threads, films and veins. You also need to remove the vessels and remember that this type of liver is the most useful.
If you cook pork liver, it is better to give preference to young liver. It doesn’t have that specific aroma or taste.
Potatoes can be replaced with flour in recipes and vice versa. Here both products give the effect of holding the components together, just like eggs.
You can add a variety of spices, herbs, vegetables and even chopped boiled eggs to the cutlets to taste. This will make the meat dish more satisfying, more flavorful and more varied.
Liver cutlets are definitely something new in your diet. Be sure to prepare them at your leisure for yourself and your loved ones. You can't help but like it.
Liver is a very useful product. It is beef liver that contains a huge amount of fortified elements, in particular vitamins B, A, C and nicotinic acid. Over the years, housewives have come up with new recipes for its preparation. One of my favorite dishes is beef liver cutlets. They can be steamed, in the oven and in a slow cooker. We have selected several simple recipes for you.
Tender beef liver cutlets: cooking secrets
If you are going to make liver cutlets for the first time, then the advice of experienced chefs and housewives will come in handy. With their help, you can create a real masterpiece of culinary art. Believe me, after eating such a delicacy, your household will not be stingy with praise.
So, here’s what experienced housewives and cooks advise:
- To make the liver tender and without bitterness, it should first be thoroughly soaked in milk;
- It is imperative to remove the film and veins from the liver;
- beef liver should only be fresh; it can be easily identified by its rich color;
- the consistency of minced meat for liver cutlets should resemble liquid dough;
- To prevent the cutlets from spreading when frying, you can add fresh lard, flour, sour cream, breadcrumbs, bread slices, food starch to the minced liver;
- liver goes well with a mixture of peppers; using seasonings, you will give the dish a spicy taste and aroma;
- liver cutlets are often made with rice, buckwheat and even oatmeal - it all depends on your taste preferences;
- To make the cutlets tender and soft, add fried vegetables to the minced meat.
Beef liver cutlets: recipe with photos
Be sure to choose fresh liver. If you don’t have flour or food starch on hand, then prepare beef liver cutlets with semolina. Semolina will connect small particles of minced meat and prevent the cutlets from spreading and sticking during frying. In addition, due to semolina, the cutlets will acquire some porosity.
Compound:
- liver;
- boiled potatoes;
- eggs;
- onions;
- mayonnaise of any fat content - 3 tbsp. l.;
- table starch - 1 tbsp. l.;
- salt;
- sunflower oil;
- seasonings
Preparation:
Read also:
Beef liver cutlets with carrots
Cutlets made from beef liver with the addition of boiled carrots acquire an unusual taste and aroma. It gives the cutlets a delicate taste and softness.
Compound:
- liver;
- onions;
- potato;
- carrot;
- eggs;
- salt;
- seasonings;
- sunflower oil;
- flour - 3-5 tbsp. l.
Preparation:
Even though the same ingredients are used to prepare the cutlets, the way they are fried affects the taste. Beef liver cutlets with rice baked in the oven are very tasty, juicy and appetizing. Rice is necessary to give the cutlets stickiness. You can serve these cutlets only with a vegetable side dish.
Compound:
- beef liver;
- polished rice (parboiled);
- onions;
- salt;
- seasonings;
- sunflower oil;
- chicken eggs.
Preparation:
Steamed cutlets are considered a dietary dish. Many housewives include liver cutlets cooked in a double boiler in their diet menu. Cooking such cutlets is very simple and quick. You can use a slow cooker, pressure cooker or steamer. If you cook steamed cutlets in a multicooker, then select the appropriate program mode.
Compound:
- beef liver;
- onions;
- carrot;
- salt;
- seasonings
Preparation:
- Rinse and clean the liver thoroughly. If desired, it can be soaked in milk with a small percentage of fat content.
- Using a meat grinder or blender, grind the beef liver and place it in a separate container.
- Peel the onions and carrots. Grind them on a grater or in a blender.
- Mix chopped vegetables with liver mass.
- Add salt and seasonings to taste. Mix all components until a mass of homogeneous consistency is formed.
- Wet your hands in cold water and form minced meat into cutlets.
- Place the cutlets in the steamer. If you cook cutlets in a multicooker, then place them in a special sieve and pour water into the multicooker container.
- Steam the liver cutlets for half an hour.
- The finished dish can be served with tomato or sour cream sauce. These cutlets go well with any cereal or vegetable side dish.
Read also:
Prepare not only tasty, but also healthy food. You can add various vegetables or cereals to liver cutlets. Do not forget that the consistency of the minced meat should resemble batter. Many housewives mix beef liver with fresh lard. Believe me, the dish will only become juicier and more aromatic, but not fattier. Bon appetit!
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Beef liver cutlets with carrots turn out very tasty and tender. They are quick and easy to prepare; you can also prepare them for breakfast. You can serve the cutlets with a side dish, with a salad or just with herbs. I added a little rice to the cutlets, but you don’t have to. Onions add juiciness to beef liver cutlets with carrots; I recommend using a large onion. Raw carrots, grated on a fine grater, give the cutlets taste, color and special tenderness.
So, let's take the products from the list and fry wonderful beef liver cutlets with carrots.
Let the rice cook and add a little salt. In the meantime, let's move on to other products. Peel the carrots and grate them on a fine grater.
Wash the liver, remove the veins and films, cut into pieces convenient for rolling. We'll chop the onion coarsely and twist it too.
Let's pass the liver and onions through a meat grinder.
Add grated carrots and mix.
Beat in the egg and add boiled rice to the minced meat.
Mix well, add a little salt (remember that the rice has already been salted) and add your favorite herbs, today I have dried thyme.
For this amount of minced meat, 2 tbsp will be enough. flour.
Mix the minced meat for the liver cutlets, let it stand for 5 minutes, and meanwhile heat the frying pan with vegetable oil.
Spoon out the minced meat; it will immediately set in the hot oil; add another half spoonful of minced meat on top to make the cutlets thicker.
Fry the cutlets on one side (over medium heat), turn them over and fry the other side. Do not make the heat too high, otherwise the cutlets will not have time to fry.
That's all, beef liver cutlets with carrots are ready. While the cutlets are frying, prepare your favorite side dish, today I just had boiled potatoes with herbs. Serve the finished cutlets piping hot; they are very tender on the inside and have a wonderful crispy crust on the outside.
You can serve pickled onions and vegetables with the cutlets.
A delicious and healthy dinner or lunch is ready in just a few minutes. Very tasty and juicy beef liver cutlets with carrots will appeal even to those who don’t really like liver.
Look how tender and soft they are inside.
If you have any leftover cutlets, you can take them with you to work for a snack.
Liver cutlets are very tasty and healthy, and if cooked correctly, they will be juicy. If liver is overcooked, it becomes very tough, so when cooking it, be careful not to make this mistake.
Ingredients
- Beef liver – 600 grams
- Onion – 2 heads
- Carrots – 3 pieces
- Egg – 2 pieces
- Starch – 1 tbsp. spoon
- Salt, pepper - to taste
Cooking method
Pass the carrots through a meat grinder. Add finely chopped garlic. Add salt, pepper and lightly fry in a frying pan over medium heat.
Peel the onion and pass through a meat grinder. Wash the liver and also pass through a meat grinder. In a cup, combine the liver with onions, beat in the eggs and add the carrots. Sprinkle starch evenly and stir everything well, adding spices at your discretion, as you like.
The minced meat turned out to be liquid, so we will not form the cutlets, but spoon them straight into the hot oil. Pour sunflower oil into a frying pan, set it on medium heat, and when the oil is well heated, begin to fry the cutlets.
Fry for literally 2 minutes on both sides so as not to overcook. The cutlets are covered with a beautiful crispy crust. The finished beef liver cutlets with carrots and onions turned out juicy and soft. Can be eaten separately or with any side dish. It is best served hot. Bon appetit.
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